Methi Paneer Matar in Yogurt Gravy

By:

Satheesh Thomas‎

Ingredients

1. Paneer – 200 gms, cut into cubes
2. Green peas – ½ cup (I used frozen peas)
3. Onion – 3-4 small-medium, chopped
4. Crushed/minced ginger and garlic – 1.5 – 2 tspn, each
5. Green chilli – 3, chopped
6. Turmeric powder – ½ tsp
7. Coriander powder – 2 tspn
8. Pepper powder – ¼ tsp
9. Cumin powder – ¼ tspn
10. Garam masala – 1 tspn
11. Fresh methi leaves – 1 cup, chopped (small-medium bunch)
12. Coriander and mint leaves – 1 tbsp each, chopped
13. Whisked yogurt – 1¼ cup @ room temp
14. Water – ½ – ¾ cup
15. Salt
16. Oil

Instructions

1. Heat oil in a pan and add chopped onion and salt. When it becomes golden brown add minced ginger garlic and chopped green chillies.
2. Fry for 2-3 mins. Add the masala powders. Cook them for 2-3 mins, till oil starts appearing. Add chopped methi, coriander and mint leaves, Cook for 2-3 minutes.
3. Add 2 tbsp hot water to bring together the masala. Add paneer and peas. Mix well.
4. Remove from fire and add whisked yogurt and water gradually. Mix well. Cook on low flame for 5-7 mins. Keep stirring continuously, otherwise the gravy might curdle. Add a pinch of garam masala. Remove from fire.

Notes

1. Make sure the yogurt is at room temp, before adding to the curry. Also keep stirring continuously after adding yogurt, otherwise the gravy might split.
2. I fried the paneer before mixing with masala while cooking.
3. I used 1 tbsp kasoori methi instead of coriander Leaves.
4. I put 1 table spon sugar which gives a different taste to the dish..